Hot topics in food microbiology
Sponsored by
Also sponsored by
Summary
What’s hot in food microbiology? Food poisoning and spoilage caused by microbiological issues represent a significant risk in terms of time, costs and potential damage to the brand.
Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.
Who should attend?
This is a must attend conference for food and beverage industry microbiologists, technical managers, food manufacturers, quality assurance personnel, food safety managers, buyers etc.
Event Director
Fiona Cawkell
Programme
Thursday 10 October |
|
| Time | Presentation |
|---|---|
| 08:45 | Registration and arrival refreshments |
| 09:10 | Welcome and Chairman’s introduction Greg Jones, Campden BRI |
| 09:25 | Cronobacter sakazakii survival in the food production environment and the potential of antimicrobial lipids Katie Phair, South East Technological University, Ireland As a foodborne pathogen, C. sakazakii employs several mechanisms which aid survival in food production facilities. This research focuses on the use of antimicrobial lipids to reduce biofilm formation, a key virulence mechanism enabling the pathogen to reside within the food production environment. Recently highlighted as a notifiable pathogen by the FDA, this pathogen requires specific control methods. |
| 10:05 | Pathogen surveillance in agriculture, food and environment (PATH-SAFE) programme Dr Ed Haynes, FERA Pathogen Surveillance in Agriculture, Food and Environment (PATH-SAFE) is a 4-year, cross government programme, led by the FSA and utilising £24m funding from the HMT Shared Outcomes Fund (SOF) and match funding from a range of government and academic delivery partners. The programme is working to develop a pilot national surveillance network, using the latest DNA-sequencing technology and environmental sampling to improve the detection, and tracking of foodborne human pathogens and AMR through the whole agri-food system from farm-to-fork. To achieve this, experts from a range of disciplines have been brought together to explore innovative surveillance approaches, including the development of a genomic data platform, generation of new knowledge, and application of new surveillances methods and approaches. This talk from the programme’s Science Fellow, Dr Edward Haynes, will explore the vast collaboration that has been developed through PATH-SAFE in order to achieve the programme’s ambitious objectives, and highlight the number of projects that have involved input and collaboration from industry partners. |
| 10:45 | Refreshment break and an opportunity to view the exhibits |
| 11:05 | Unveiling the hidden dangers: genomic insights into foodborne pathogens in ultra-processed foods Dr Marie Chattaway, UKHSA Dr. Marie Anne Chattaway, an esteemed expert in microbiology and public health, will deliver a captivating plenary talk at the upcoming microbiology conference. With a wealth of experience as the pathogen lead in Salmonella and a track record of implementing genomics in gastrointestinal reference microbiology, Dr. Chattaway's presentation promises to offer invaluable insights into the intersection of genomics and public health. Drawing from her extensive expertise, she will elucidate the role of genomics in a reference microbiological setting, focusing on This presentation explores the critical role of genomic surveillance at the UK Health Security Agency (UKHSA) in detecting and managing foodborne pathogens, with a focus on ultra-processed foods. By examining recent outbreaks linked to pathogens like Salmonella, we will highlight how genomics can identify sources of contamination and track the spread of infections. The discussion will also cover the types of foods that pose the highest risks, emphasising the importance of advanced surveillance techniques in ensuring food safety. |
| 11:45 | Hot News! an update on our sponsors products |
| 12:30 | Lunch and an opportunity to view the exhibits |
| 13:20 | Listeria monocytogenes persistence in food production environments: a genomic and metagenomic perspective Dr Maria Diaz, Quadram Institute This presentation explores the persistence of Listeria monocytogenes in food production environments through the lenses of genomics and metagenomics technologies. By utilizing these cutting-edge technologies, we will uncover the genetic adaptations and microbial ecosystem that enable Listeria monocytogenes to thrive in these settings. The findings aim to enhance our understanding of the pathogen's survival strategies and inform improved intervention methods to ensure food safety and public health protection. |
| 14:00 | E. coli STEC – The current situation, the science and legislation Cedric Gerard, Food Safety Microbiology Team, Nestle Research Centre This presentation will cover an intro on STEC and give an overview on the current situation of STEC by reviewing some of the recent outbreaks and their vehicles. The current move happening to virulence profile rather than serogroup will also be reviewed as well as how this information is handled by reviewing the situation in several countries. Part of the presentation will also deal with control measures. |
| 14:40 | Refreshment break and an opportunity to view the exhibits |
| 14:55 | Monitoring product freshness with electrical gas sensors in packs Dr Max Grell, Blakbear Ltd Conventional methods of shelf life testing involve a combination of sensory and microbiological techniques. The process is costly and requires coordination of laboratories, sensory panels and multiple packs of food. BlakBear’s digital freshness sensors and AI software measure shelf life in real time from a single pack. Campden BRI compared results to conventional methods to validate the technology. In this presentation we discuss the method, results and future impact of this type of innovation. |
| 15:25 | Bacteriophages as biocontrol strategies for the food industry Annette Sansom, Campden BRI This presentation provides an overview of bacteriophages and their potential use for biocontrol in the food industry. The presentation will explore how these natural antibacterial agents can enhance food safety and sustainability, and examine recent advances in the field. Key topics include the regulatory landscape, current gaps, and considerations for implementation of phage biocontrol strategies. |
| 16:00 | Q&A and Chairman’s closing comments |
Speakers
Greg Jones, Campden BRI
Greg started at Campden BRI in 2006 and has had a broad range of experience and influence, primarily across providing microbiology support to clients and leading research projects. Greg’s PhD was within the field of Molecular Microbiology and he also has a BSc (Hons) in Biotechnology.
Dr Ed Haynes, FERA
Edward Haynes completed his PhD at the University of York in 2013, on the genomics and epidemiology of a bacterial disease of honeybees. After this he undertook a joint Fera/FSA Fellowship, in collaboration with the US FDA, on the genomic epidemiology of foodborne pathogens. He has subsequently worked at Fera on a number of related projects, particularly those based on high throughput DNA sequencing (HTS), with a focus on food safety and authenticity, plant health, and antimicrobial resistance (AMR). Edward is currently undertaking a position for the FSA as Science Fellow for the cross-government PATH-SAFE programme.
Dr Ed Haynes, FERA
Dr. Marie Anne Chattaway, a seasoned Clinical Scientist, serves as the Head of the Salmonella reference service at the Gastrointestinal Bacteria Reference Unit (GBRU) within the UK Health Security Agency, boasting an extensive tenure of over two decades. Beyond her main role, she actively engages in surveillance initiatives, providing vital microbiological information and expertise for outbreak investigations, and conducts in-depth analysis of genomic data, particularly focusing on antimicrobial resistance and population structures. Currently, she holds the position of co-lead and career academic lead for the Genomic and Enabling Data Health Protection Research Unit (GED HPRU). Dr. Chattaway's commitment to global health is evident through her decade-long involvement in fortifying laboratory capabilities for enteric bacterial diseases across Africa, achieved through the development and implementation of comprehensive training programs, all in support of the International Health Regulation program's Global Health initiative. Additionally, she is currently undergoing training to become a consultant microbiologist, further solidifying her expertise and impact in the field.
Katie Phair, South East Technological University, Ireland
Katie Phair is a PhD Candidate at South East Technological University in Carlow, Ireland. Her research focuses on the virulence of Cronobacter sakazakii, a foodborne pathogen. Currently, her PhD is investigating the use of antimicrobial lipids to reduce virulence mechanisms such as biofilm formation. Through a mixture of in-vitro, in-vivo and omics approaches, the ultimate goal of the project is to develop a novel control method for use in the food industry.
Dr Maria Diaz, Quadram Institute
Dr Maria Diaz is a Research Scientist in the 'Microbes and Food Safety' program at the Quadram Institute Bioscience in Norwich. Dr Diaz is interested in understanding the microbial populations present in food and food processing environments and how they interact to survive in these environments, posing safety or spoilage risks. She is particularly interested in understanding the microbial traits of Listeria that contribute to its significant risk as a foodborne contaminant and the interactions of Listeria with other microbial populations that support its survival in food processing environments.
Dr Diaz holds a PhD and Master’s degree in Food Biotechnology from the University of Oviedo, Spain, where she focused on the characterization of spoilage bacteria in traditional dairy products.
Cedric Gerard, Food Safety Microbiology Team, Nestle Research Centre
Cédric graduated from the University of Technology of Nancy in France where he studied Food Microbiology and Quality. He joined Nestlé in 2000, where he occupied different positions in Nestlé Waters, Research and Development and Corporate Operations. Through his activities he is involved in regular Technical Assistance to other R&D Centers and Operations as well as research activities such as on natural preservatives or on control measures applied to mildly processed foods as well as the development of various tools further deployed in the company.
Dr Max Grell, Blakbear Ltd
Max is CEO at BlakBear, covering product, sales and fundraising. Max holds a PhD in Bioengineering from Imperial College London, where he developed new sensing techniques and predictive machine learning models. Max has filed patents on food freshness monitoring with electrical gas sensors, cellulose materials for DNA sensing and wireless energy harvesting, and gas sensors for measuring soil nutrients. Before his PhD Max founded a software company and he also worked in sales for a SaaS company.
Annette Sansom, Campden BRI
Annette has a wealth of knowledge and experience from working at Campden BRI since 1998, always within Microbiology.
Annette’s food and drink industry interests are: microbiology including bacteria, viruses, fungi and protozoa; food safety; food spoilage; fresh produce microbiology including vertical farming and methods to describe microbial populations.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.
Sign up to 2 years free subscription to an online Continuing Professional Development (CPD) tool.